It was like that when I got here.........honest!!!
- May 29, 2009
- Reaction score
- Welwyn Garden City (but oddly, not an actual city)
Our Mrs Stokes was from Harpenden.
I remember the curry had currants in it too. -We certainly didn't have spam fritters (or risotto as far as I can recall) though. 'Rat's buttocks Risotto'- I like the sound of that! I reckon old Rick Stein will be onto it. Cabbage (of course) was always around (particularly the smell), but all said, I think yours must have been a far posher school than mine by the sounds of it.School curry was "stew" dyed greeny yellow served with rice. Dyed red with piped mash and died grass (not that sort) was "goulash"; with pastry on top it became meat pie and with mash cottage pie. One vat would last a week. Then there were the greasy discs of batter and pink something known as "spam fritters" and a concoction of grease, rice, peas and rat's buttocks known as "risotto." Cabbage needed to be boiled a good week before serving. There was also a stew concoction served with bits of hard tack on top that were meant to be dumplings but I can't remember what that was called.
Thinking about it the curry may not have been dyed greeny yellow it may have reached that stage on its own.
I was once hired to manage an Indian restaurant, I was crap at it because I don't like Indian food .. the owners had this thing about serving us a curry seated around the table at around 11pm but I used to swerve that every time.I remember many years ago going to a fancy hotel in the back alleys of Worcester with my dad and his 2nd wife. I ordered the curry and with great pomp it was delivered with separate bowls of grated coconut and for some reason currants - I didnt know any better and hey free currants is free currants.
'The Dinner Ladies' were the police at our school. Whenever there was a scrap behind the school gym at break time, someone would inevitably shout "DINNER LADIES! .. LEG IT!" .. I was mates with one of the dinner lady's sons so I got to go round his house.
My father would tell us that Indian food was spicy to disguise the fact that the meat was rotten.I like food to instead be cooked well and taste like what it is; natural flavours. I'm with Sherlock on this one. I don't want it drowned in spices and powders.
As a kid I was always ravenous so I'd eat everything I was offered except beetroot, which I went off after seeing Barry chuck some up on his desk.The liver at Primary was very bitter, it used to go on my little sister's plate or down my socks (likewise celery) if she wasn't at my table.
I've never gone as far as thinking spices were being used to disguise off meat, that might have happened sometimes as well but I'm just into more European tasting food because I like more subtle flavours.My father would tell us that Indian food was spicy to disguise the fact that the meat was rotten.
When I was old enough to know that a. eating rotten meat would still make people ill and b. some Indian subcontinental cultures are vegetarian so there was no meat to deal with I received Dad's usual reply - a contemptuous 'Don't be stupid!'
Every time I heard that I knew I was right and that he knew too.
A South London Grammer in the late sixtes. The "exotic" menu was a reaction to the endless variations on "brown stew". I forgot that the risotto also had cubes of pink in it - absolutely disgusting. I think there was the odd currrant in the curry, probably five or six per vat!I remember the curry had currants in it too. -We certainly didn't have spam fritters (or risotto as far as I can recall) though. 'Rat's buttocks Risotto'- I like the sound of that! I reckon old Rick Stein will be onto it. Cabbage (of course) was always around (particularly the smell), but all said, I think yours must have been a far posher school than mine by the sounds of it.
Oh yes, a collection of rubber tiubes held together with something with the texture of very old meat that had been cooked for moths. Served with flaccid white strips with a little pink in them and a rock hard rind laughingly called bacon and swamped in gravy. Fish fingers never, some tasteless white stuff on Fridays even though we weren't Catholic.don't recall liver at school, but at home, yes. It was almost as ubiquitous as fish-fingers.
The fritters could slide there on their own they were that greasy!Couldn't understand kids lobbing food in the waste tubs. My plate went back clean and I would've licked it if I could.
Most caterers serve fish on Fridays regardless of religion. Every school I went did this.some tasteless white stuff on Fridays even though we weren't Catholic.
Parsley. We didn't have that at home and I found in incomprehensible; warm white stuff with green bits in, all slathered over a spiky bone-fest.Is that Heinz Horrible Sauce?
I'm not a fan of any white sauce.Parsley. We didn't have that at home and I found in incomprehensible; warm white stuff with green bits in, all slathered over a spiky bone-fest.
My family's gastronomic standards were such that I thought 'sauce' meant only tomato sauce or Daddy's Sauce.
Most caterers serve fish on Fridays regardless of religion. Every school I went did this.
Sometimes it was yellow fish (haddock, which I pronounced had-DOCK for some reason) complete with bones a³
Named fish? I don't think anything other than spam was named, it was always "Brown stew" or "Fish" or "Meat pie".nd Horrible Sauce.
It was too salty for me but of course I ate it all anyway as between that day's lunch and the next I might only get toast.
Dunno how I learned it was called had-DOCK. Perhaps I asked because it looked so strange.Named fish? I don't think anything other than spam was named, it was always "Brown stew" or "Fish" or "Meat pie".
Odds on Swifty old Son, odds on.I've heard of a prawns in curtain rods revenge stunt before Mungoman, that's probably where I got the inspiration from. I wonder if the prawn one really happened or if it was an urban legend? ..
edit: Snopes reckons it's a legend but I bet someone's done it ..